With makings
| Ovine shoulder flesh or common hotpot | Enough of portion of a person good |
| 5-6 | |
| Medium or small tomato (had better be organic) | 3 |
| 1 small | |
| Small carrot | 7-8 |
| 250ml | |
| Right amount | |
| Dawdle essence or gallinaceous essence | Right amount |
| Right amount | |
| 4, fresh! (make decoration with) | |
| Zi like that grain or Zi like that pink | Read taste right amount add |
| Chili pink (dispensable) | Right amount add |
| One saucer, dip in namely the small small dish that vinegar uses is good |
Red wine stews the practice of ovine shoulder flesh
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Oil heats in boiler above all, had better be grape seed or olive oil. The fragrance of peanut oil is too full-bodied! Onion is put to be fried slowly after heating!
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The tomato that has cut is put after awaiting onion aroma to come out, burn slowly, basically be to let tomato juice come out suddenly! (the key of this dish, not impatient)
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Hotpot is put to be burned slowly again after tomato and onion are about the same, wait for hotpot to bleach lubricious (have little namely ripe) put 3 mincing rosemary to still have Zi like that bead and ketchup. Await a few minutes again...
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Slowly smell when you rosemary, after Zi mixes the fragrance that be together with hotpot like that ordinal join potato, carrot. Break up later fry enter 250ml claret! (actually vinous is measured or press individual be fond of, I did not turn on the water in this dish, unaccustomed person can use wine of half water half. I feel or use wine delicious, it is good to want capacity for liquor to had flooded little flesh a little only, not too much)
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Salt is joined when stew, dawdle essence, flavor with candy! About 45 minutes or so can give boiler! Remember first conflagration, small internal heat is used after boiling! Flavour is tasted before giving boiler, make flavor or adding time to stew boil again according to taste! !